New Recipes

Red Curry Recipe

I love red curry and Thai curries in general—be it green curry, Panang curry, massaman curry, yellow curry, or red curry. There are many red curry recipes, each with slightly different ingredients, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, etc. Chicken is commonly used for red curry, but there are pork red curry and beef red curry. Regardless of the meat of choice and side ingredients used, red curry is invaribly satisfying.

Thai red curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce–two secret ingredients of Thai recipes—red curry goes extremely well with soft and aromatic jasmine rice. It is no wonder Thai curries are fast gaining popularity across the world.

For my red curry recipe, I used scallops, chicken, and paired them with some long beans and carrots. I also added some finely cut kaffir lime leaves that inevitably made the red curry extra aromatic and exotic in flavor. My red curry tasted utterly delicious, so much as that I finished the whole serving of steamed rice that was used for my photo prop. Talking about my red curry food photography, you ought to check them all out. I really like the red curry photo set–the vibrant colors and the tempting looking red curry would make you hungry. Just click on the image or “NEXT” to view the complete photoset.

Below please find my red curry recipe–a painless recipe that takes less than 30 minutes to prepare, and you will have a bowl of scrumptious and authentic Thai red curry.

I wish I could find the kaffir lime leaves around here… I picked up a pack of Malaysian curry powder at the store recently and it was good, but I know there’s no way It’s as good as this would be! If I ever get my hands on those darn lime leaves!!!

Few decades ago Asians living in western countries would dry leaves they were unable to get when they return home countries then pack and take it back with them. Probably next time your or any friends come you can ask them to buy and dry the kaffir lime leaves for you and take back.

Nowadays it should be available in Asian shops in western countries cos they can even buy durians in UK.

Wow, looks so good. I’m a huge fan of curries. Many people don’t realize the difference between North Indian and South Indian curries- they’re vastly different. Most of the ‘curries’ sold in Indian restaurants abroad are mostly the Northern versions.
I’ve had Thai curries often, my sister makes them and I think they’re delicious. Are there different versions based on geography too?

I just came across your site and I love it! Great job – the pictures are so great, everything looks so delicious!
Asian food is one of my favorites so I cook Asian dishes pretty often. I’ll come back to your site to get some nice recipes to try.

Just to share my experience on good food. Whoever likes curry….should go to this place at Solaris Mont Kiara……Is called Asian Terrace Restaurant…i’ve been there for 5-6 times since they opened…..Almost all their food is really great.

I think a lot of people can be put off by this type of cooking, but as you’ve shown it can be very fast if you use an already made paste. I’ll have to wait until the Asian supermarket again until I can try to make it for myself!

Guess the only way for you to get Malaysian ingredients will be thru friends of yours coming to Penang or Malaysia.

You will have to make a comprehensive list of everything you need and pass to a trustworthy friend (with the money) coming over here to buy for you. Your friend can then pack them carefully and mail them to you or get the suppliers to send them to you.

If you have the items, you should be able to get the contact address and emails of the suppliers to contact them direct.

Hope this helps. Good luck and wish you every success in your coming venture.

Hi! I tried out the recipe nd it came out very well. Now this will be on the menu least once a week. Ur website is my one stop destination for far east recipes which i blindly follow. nd to date they hve not disappointed me. Keep up the gud work.

I make mine a similar way, but instead of water I use chicken stock & I like to mix chopped coriander in at the end of cooking. And instead of green beans I love choy sum in red curry (asian green with yellow flowers).

The Red Curry recipe was soooooooooooo good. I tried it last night. I absolutely love this recipe. I look forward to trying more recipes! I could not find the palm sugar so I used dark brown sugar instead. I used chicken and sea scallops and also added tomoatoes at the end of cooking. Absolutely delish!

I used jhl red curry paste and rounded the tablespoons. Made a 6x batch with only chicken. Next time I would smash the lime leaf and remove after cooking as they were tough. I used mushrooms-none of the other veg and added snow peapod last minute or two of cooktime. I also added 6 sliced Thai chiles sans seeds for some kick. I really enjoyed the dish and it was very tolerant of my tendency to overcook chicken-save the lime leaf. Thank you very much.